Description
This Instant Pot Chicken Legs recipe features tender chicken legs bathed in a flavorful soy sauce and garlic mixture. Quick to prepare and savory, it’s perfect for a weeknight dinner or a comforting meal that the whole family will love.
Ingredients
Scale
- 6 large chicken legs, medium size legs
- 1/4 cup rice vinegar
- 1 tsp brown sugar
- 2 tbsp garlic
- 1 tsp black peppercorns
- 3 large bay leaves
- 1 cup water, or chicken broth
- 1/4 cup soy sauce
Instructions
- Combine brown sugar and rice vinegar in a bowl.
- Place chicken legs into the Instant Pot and add chopped garlic, black peppercorns, and bay leaves.
- Pour vinegar-sugar mixture, water, and soy sauce over the chicken.
- Seal the lid of the Instant Pot, close the pressure release valve, and set it to high pressure for 15 minutes.
- After cooking, let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.
- Carefully take out the chicken and place it in a serving dish.
- To thicken the sauce, use the sauté function for 10 minutes until the liquid reduces by half (optional: mix cornstarch with water and add for thicker sauce).
- Serve the chicken on rice and drizzle with the sauce, discarding bay leaves.
Notes
Feel free to use chicken broth instead of water for added flavor.
For a spicier kick, you can add chili flakes or fresh chili to the sauce.
Nutrition
- Serving Size: 1 chicken leg
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 125mg